Oh My, That’s Chocolate

While there are many specific chocolate related National Days throughout the year, National Chocolate Day celebrates all things chocolate. Everything from a Chocolate Beverage to a Chocolate Torte are part of this yummy celebration.

Chocolate has been around since the beginning of time. The earliest known documentation of cocoa seeds is from around 1100 BC. That’s at least three millennia of cultivating the Cocoa Tree for its prized seeds in Mexico, Central America and Northern South America. Once fermented, the beans are dried, cleaned and roasted. After that, the shell is removed to reveal the cacao nibs. These are then ground to create pure chocolate. Cocoa is then liquefied, then molded to create chocolate. In its liquid form, it is called Chocolate Liquor. From there it becomes Cocoa Solids or Cocoa Butter. And that’s when the real creativity begins.

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I don’t know about you, but I love Chocolate. Chocolate in and on everything. Creamy desserts, rich drinks, even in a good Mole Sauce. Let’s face it, you have not experienced the versatility of Cocoa until you’ve tasted it married with the heat of chili peppers. Hum, I wonder what chocolate dipped Jalapeno Peppers might taste like. But that’s an idea for another day.

Today it’s all about the Chocolate. And this sinfully delicious pie is a perfect way to celebrate the day.

Chocolate Truffle Pie
Chocolate Crust
1-1/4 cups Chocolate Cookie Crumbs
1/4 cup Butter

In small bowl, mix cookie crumbs and butter. In ungreased 9-inch glass pie plate, press crumb mixture in bottom and 1 inch up side. Set aside.

Truffle Filling
1 (12 oz) bag Semisweet Chocolate Chips
1 cup Heavy Cream
1 teaspoon Vanilla
2 Egg Yolks

In double boiler set over hot simmering water, heat chocolate chips 2 to 3 minutes, stirring frequently, until melted and smooth. Gradually add 1 cup heavy cream, stirring constantly, until combined.

Stir in vanilla and egg yolks until well blended. Cook over medium-low heat 5 to 6 minutes, stirring frequently, until thickened and hot.

Pour filling into cooled crust. Refrigerate at least 3 hours or until firm.

Finishing Touches
1/2 cup Heavy Cream
1 tablespoon Powdered Sugar
Unsweetened Baking Cocoa for dusting

In medium bowl, beat 1/2 cup heavy cream and the powdered sugar with electric mixer on high speed 1 to 2 minutes or until soft peaks form.

Top center of pie in a decorative way or top individual slices. Dust with cocoa powder just before serving.